Mini Lasagna Cups

This easy recipe for mini lasagna cups was a big hit with my whole family–even my daughter, who has never been a big fan of lasagna, liked them. I used some leftover homemade pomodoro sauce, but you can also use jarred marinara. These little beauties are made in a cupcake pan with two wonton wrappers on the bottom forming a cup, then layered with two layers each of seasoned ricotta, marinara & meat mixture, and shredded mozzarella cheese, and baked for about 15 minutes. These mini lasagna cups were creamy, cheesy & delicious, and they paired nicely with a fig and goat cheese salad and some freshly baked olive bread.

Mini Lasagna Cups

Meat and Sauce Mixture:

• 1¼ cups pomodoro or marinara sauce
• ¼ yellow onion, diced
• 2 pork Italian sausage links, casings removed
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste

Ricotta Mixture:

• 1½ cups ricotta cheese
• ¼ cup parmesan cheese, finely grated
• 3 tbsp fresh basil, chopped
• 1 small clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Remaining Ingredients:

• 24 wonton wrappers
• 1½ cups mozzarella cheese, shredded
• Fresh parsley, chopped

How to Make Mini Lasagna Cups

Make the Pomodoro sauce, if using. Click here for the recipe.

Preheat the oven to 375 degrees. Spray a muffin tray well with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes.

Add the sausage without casing and cook, stirring often and breaking up into crumbles, for 4-5 minutes or until cooked through.

Add the minced garlic & crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Remove from heat and season with sea salt and freshly cracked pepper, to taste.

Add 1¼ cups of Pomodoro (or marinara) sauce to the meat mixture and stir well to combine; set aside.

Combine the ricotta, parmesan, basil, minced garlic, sea salt, and freshly cracked pepper to taste together in a small bowl. Mix well.

Make the mini lasagna by laying two wonton wrappers in each muffin cup, pressing carefully, making sure there is an opening in the center, and it forms a cup.

Fill each cup with 1 tablespoon of ricotta mixture. Top with 1 tablespoon of meat/sauce mixture, followed by 1 tablespoon of shredded mozzarella cheese; repeat, with one more layer.

Place in the oven and bake for 12-15 minutes, or until the cheese has melted and the wonton wrappers are golden brown.

Remove from the oven and serve immediately, topped with fresh parsley sprinkled on top. Enjoy.